How to Make Japanese Sukiyaki

How to make Japanese sukiyaki:

Sliced beef for sukiyaki

Old tofu 1 piece, enoki mushrooms 1 portion

Onion 1 piece, carrots 1 portion

Shredded mushrooms 3, konjac half portion

Coronella argentata 1 portion, baby cabbages 1 portion

Butter, 1 small piece, 1 egg

Sake 100 ml, mirin 100 ml, oil 100 ml, sugar 30 ml.

Sake 100ml mirin 100ml

Mirin 100ml oil 100ml sugar 30g

*You can substitute sukiyaki sauce

Method of preparation

1, cut the mushrooms, wash the baby cabbages, wash the coriander, and cut the green onion into pieces.

2: Slice the tofu and fry until golden brown.

3: In a separate pan over high heat, add sake and mirin. Turn off the heat and add the soy sauce and sugar, then turn on the heat to medium and simmer the seasonings.

4: Moisten the sukiyaki pan with butter, add the scallions and sauté until golden brown.

5: Add the sliced beef from step 3 and cook until the meat turns white.

6, add the remaining sauce from step 3, fried old tofu, enoki mushrooms, shredded onion, scallions, carrots, shiitake mushrooms, shredded konjac, coriander, baby vegetables and other ingredients, then cover the pot with a lid and simmer.

7, will be available raw eggs stirred into the egg can be consumed with.